Christmas Pie in July

Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup chopped pistachio nuts
• 1 stick butter, melted  (I used Land o Lake’s Light butter)
• 3 Tbs Sugar
• 3/4 tsp Vanilla

Filling:

• 1 (8 ounce) package cream cheese (I used lite cream cheese)
• 1 teaspoon vanilla extract
• 3 tbs of sugar
• 1 cup confectioners’ sugar
• 1 (16 ounce) CoolWhip – frozen whipped topping, thawed
• 2 (3 ounce) packages instant pistachio pudding mix
• 3 cups cold milk
• ½ pint of fresh raspberries
• 1/8 cup chopped pistachio nuts

 Directions:

1. Mix flour, pistachios, sugar, vanilla extract and butter. Spread into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 20  minutes. Cool.
2. Mix together cream cheese, vanilla, confectioners’ sugar and 1 cup whipped topping. Beat well, and spread over cooled crust. Refrigerate for 1 hour.
3. Mix instant pudding with milk until thick. Spread over cream cheese layer.
4. Top with remaining whipped topping, sprinkle with nuts, and decorate with fresh raspberries.

Save some room for desert!